It’s beginning to look a lot like Christmas

One of the things I love about the holidays are how the stores are brimming with unusual, exotic ingredients. For example, this:

I took an unexpected trip to Ferraro’s in New Haven and helped my friend pick out vast quantities of meat and seafood for her Italian Christmas Eve. She didn’t get the pig’s head, but she contemplated a giant frozen brick of octopus.

My Christmas menu is still up in the air. Some call it procrastination. I prefer to think of it as spontaneous.

In the meantime, in the spirit of giving, I’ve decided to share my favorite new recipe with you. This comes courtesy of the American National Cattle Women, Inc. and was created by Christine Riccitelli of Incline Village, Nevada. It is so easy and incredibly tender and flavorful. Merry Christmas!

Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.

Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.